Teacher

Recipes 

I've used 1056 and US-05 many times each and have just stuck with the dry. I couldn't tell a difference in any of the beers, so I go the faster and cheaper route. I use it for my Imperial RyePA and love it.

irishod89

Recipes 

Thanks again for all the advice. Of course I have a few more questions before this one gets under way.

1. Should I do a late addition with 2 or 3lbs of the dry extract, or add all at the beginning?

2. I'm going with the S-05, and using the yeast pitching calculator it advises about 15g. Since the package is 11.5 should I use more than 1 package?

3. According to Palmer you should steep with less than 1 gallon of water per pound of grain. Since I'm steeping 3 pounds of grain, I was going to steep in 2.5 gallons and then bring my volume to 4g before adding extract and hops, does this sound about right?

Sorry for all the questions, but being only my 4th brew I just don't have enough experience. And I would love to get this one right, should be tasty!

Beerrific

Recipes 

1. I think the best approach is to aim to make the wort you boil them same as your anticipated OG. Then, at the end add the rest of the extract so that when you top up you are back at your anticipated OG.

2. If you re-hydrate the 1 pack, it should be OK. But really, you would like to use 15g.

3. Technically you want to partial mash the Munich. No big deal. Bring all the grains with about 2qts of water per pound to around 152. Turn off the heat and let it steep/mash for about 45 minutes to an hour. You can do a search for partial mash brewing for more details. Heat the rest of the water to about 170 or so and rinse the grains after you are done, this is like sparging.

EDIT: DeathBrewer has a great little thread that demonstrates partial mash brewing:
http://www.homebrewtalk.com/f39/easy-partial-mash-brewing-pics-75231/

cdburg

Recipes 

If you haven't already heard it, I'd listen to this Jamil Show podcast before you finalize your recipe. It will cover some of the things already mentioned here (use of sugar, proper yeast pitching rates, etc) and generally help you to learn what helps make a great IIPA.

The Brewing Network.com - The Jamil Show - Imperial IPA